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Home My WebLink AboutFood - Tripoli Bakery and Pizza - Inspection - 542 TURNPIKE STREET 2/2/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 ErriaiL twc)lfetiden@norttiaridoveri,na.gov ........... ........................ ............ Narne� Tripoli Bakery and Pizza@ Inspection Date:02/02/2024 Number of r'arid PF VioN-itions A6Jress: 542 Turnpike Street Time 100ut: 04:55 pm /05:11 pm (Itenis 1 though 29)� . ..... .. ....................... ............. Phone: 978-682-0003 Permit No,: 52()q4 Number of Repeat P and PF ............ ................................. Ern aik Risk Category. 0 FIACCP: No Vk,)Iatons(Iterns 1 though 2% ........... ............................... ...... Owner: Matteus & Rosario Zappala Type of Operatium Food Service --1� . ---' -1--11---l- - -- --- �-'--'-'-'-� ----7--- —------------------------- Person-iri-&arge: Carlos Fen-eina Type of rnspechow Re inspection revious Inspection Date: 01/23/2024 ............ Inspeclor: C,Lachendro Date of Re-Inspection: ... .........................-............ ........... ...................... ........... (JOC1B( RNB ILLNESS RIKACTC7RS ANC U-B-L"tC,HE.A.J.H I.NTE�.R�V��EIN.T11.0-.N.S-��-1-1-11.11.1-1-1-11— Irl =in coniplaince Out out corripliance n/o not observed n/a not applicable': COS =corrected can site r repeat violation ..............-""-.............. ........... ["fN bUT i��A�i67 R' Compliance Status �JiN 06T N/0 COS R Compliance Status ....... . .............. L--J- J I.- ------------.............. ....... Supervision Protection from Contamination ............ ......... I Person-In-Charge present, In 15 Food separated and protected n/o ................. .......... demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties arid sanitized ..... . .......................... 2 Certified Food Protection Manager In 17 Proper disposition of returned, In ....... ............... mpl.o,ye ......... E e...-Health previously served, reconditioned .... ........... - 3 Managentent, food employee arid In and Unsafe food ................ con6tional employee-, Knowledge, Time/Temperature Control for Safety mm ................ responsibilities, and reporting 18 Proper cooking time &temperature n/o ............ 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding ...............-1------------ Land diarrheal events 20 Proper cooling time and ternperatUre n/0 Good Hygienic Practices 21 Proper hot holding temperature.rature n/a ..................--........... ---- --------------------------6 Proper eating, tasting, drinking, or In 22 Proper cold holding tern peratUre In .....................-................ I --. ................. tobacco use 23 Proper date'marking and disposItion In .................. ........... .............. 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a .......... ......... ............................................ r'n0LJth Consumer Advisory., . --Preventing I n 11-1-C o,n.t arnination by-Hands 2...5-C-011SUmer advisory provided for raw . ..... ------------- ............ 8 Flands clean and properly washed In under cooked food . . .............----------- ........... 9 No bare hand contact with RTE food In Requirements for Hi l"l SUscept le PO)LI ti ns ........................ ..........�.- ...........1-1---.1. --q_ _' __ _ __-- '10 Adequate handwashing sinks properly In 1 26 Pasteurized foods used; prohibited supplied and accessible foods not offered ..........---........ . ..... Approved Source Food/Color"' ' "' - ,.... Additives''' - and Toxic Substances . ............ .................--- APP---'-........................................... ................ 11 Food obtained frorin source In 27 Food additives; approved and n/a .........--------------- 12 Food received at proper,temperature 11/0 properly used ........................ 13 Food received in good condition, safe, In 28 "foxic substances property identified, In and unadulterated stored arid used ............... .............. .......................... ....... - ----------------------- .................... 14 Required records available, shellstock n/a Conformance With Approved Procedures ........... OFF ICIAL ORDER FOR CORRECTION: Baseconaninspection specialized process/HACCP plan tags, parasite destruction 29 Co i n p I i a n c e with variance/ rep. today, ffie fterns marked"001",indicated Volations to 105 CM R 590M0 and applicabre sections(4 2013 FDA Food Code, This report,when signed below by a Boar'd of Health meniber or its agent constituter an order of the Board of Health. Failuie to correct violations cited in this report rnay result in suspension or revocation of th(-',,food establishnient permit and cessation of food establishment oraerations. If you are subject to a notice of suspension, or non-renewal pursuant to 10,15 GMR 590,000 you may request a heanng before the board of health in accordance with 105 CMR 590,015(B). ................. .......... -—---- ........... .......... Page 1 of 4 Food Establishm...e.._..nt_Inspection...._..._... _ . . .. Report Mo_JiNSOILIfiOr_IS_, r_C...... .. .........._. ..... Establishment: Tripoli Bakery and Piz�z.a@ rar„aun 02/02/2024 Page 2 of 4 GCIC D R ETAIL PRACTICES AND MAS' AC6 IU PTTS-(ONLY F.CTIIJN Ir'a urr<�;.ompWtaince..0 ut r;aaor Wrrlphan,e n/o "° not observed n/a -riot apratli4.aka e COS „-.corrected aan-situ, r repeal violatLon _-_______. _ m._... Compliance Status ind ea au r N/A nrca COS R� Compliance Status Nn otur NA rVo COS R . . ......w_. . .__ _ ..... . L. ...A �i _-.a. ._._ Safe food and dater 48 1/v'�arew�ashing facilities, installed, 30 Pasteurized eggs used where n/a maintained, and rased; test strips required uirec! 4g.._felon,,___........ ........... ........... _a_�.... ........ ......_ . .... .._..._......... q -Mood contact surfaces clean .. _ �...�. �d source ......... ......... .... ...... _.,.Physical Facilities w._....._ ....._.__._ ...... ............. ,31 Water and ice frorn approved grove; ities _..... ._. .. . .m _._. .... ...... .. _. _ ...... ;32 Variance obtained for specialized n/a 50 Hot and cold water available„ processing methods adequate pressure _. __,_ __.. ..... _.,_...._....._ ... _._._...._ - _ , .._ -....... _._._. _ ...._.. . Food temperature control......... 51 Hurnbing installed„ proper j 3,3 Proper cooling methods rased; a"a!o kaackflcaw devices adequate equipment for 52 Sewage and waste water properly temperature control disposed _... ....._.. _ .._____..... .... 34 Plant food properly cooked for hot in/a 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used � _ n/o ... _. ..... 4.. Garbage _ d refuse properly ....,.. a e an 6 Thernaonaeter provided and ac curate disposed; facilities rnaintained _ .. _.._ww_..__-.. _..._.... .. _..__. Food Identification 55 Physical facilities installed, __._._ ... _...._ .................... _---- 37 Food properly labeled; orrgin'al maintained„ and clean container 0 Adequatc> ventilation and lighting; Prevention of Food Contamination designated areas used 38 insects, rodents, and animals not Massachusetts Requore�rraents _..w.... _ _........ _._.. ._ _. present _. ._.... ...... .... ....... M1 Anti-choking procedures in fond g Contamination prevented during service establishment food preparation,sto rage; and M2 Focaci allergen awareness In _ display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping.. cloths; properly.. . ..__..______ _....__......_....... ...._ ...�...._.. _ ._..._ .... ... ......_.__._.w__ ...... ... .... ...._ ..... __.. ....... _.. ... used and MCa Iernporary Food Establishment stored Mfg Public Market Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; led-and- Pro aer Use of Utensils Breakfast Operation 43 in-use utensils properly stored M8 Residential Kitchen, Cottage Food 44 Utensils, equipment and lrne,ns: Operation properly stored„dried, and handled M9 School Kitchen; ... l: •.p:, y. USDA Nutrition 45 Single-use/single-service articles: Program .._. ...._..._ .. _._. __....__.__ ..... ._.._. ..._ . properly stored and used M10 Leased Commercial Kitchen ..46 Gloves used ar,. .�e.r`p__. � ........ ......._.._.._... _... ........ ..�.. M 9.1 Iraraow _.� . ... ......... �........._.. __ _.__ ........... _......... property yE EL Innovation Operation Utensils, E ur,ument and Vendin M12 frozen Desert ........ __w.._.. Local Requirements ood nd non-food contact cleanable,.rl l...oc gal law or,re 47 F.. nsaable„ property designed, 1 surfaces ' _ ......, . . .... _�. ...._ .._.. .IT_....... ..._. constructed and used 1._2 COVID-1 g 1-3 Re .... . .. .... ..._. ...... ...... ..._. ..... .__ wed Tripoli Tripoli Bakery and Pizz @ Date: 02/02/2024 Page 4 of 4 .......... ............. Date Verified DESCRIPTION OF VIOLATION FailCade .................... . ...... ............................. -'--.............. C I as i ng Viola ions marked "Verified" have been norrected. WAY ions naL wrked. "Verified" Yemain uncorreMed. Uncorrected violations are to be corrected immedjaikely. Uncorrocted violaLions may resulL in additional fan-inspections and fees, Hries and or administrative action includLyj possible suspenWan of permit . The text in this ruporL Im an unoMIN&I version of the state rogulations . OMAN version of 1he MaLe regulations may be found at www.mass.gov/dph/fpp or by conLact-ing the State House Book SLore . .............. ---.............. ..........